Heat oven to 350°F. Cut a circle of parchment paper to fit in the bottom of an 8-inch round cake pan. Grease the sides with butter or coconut oil.
In a small bowl, combine the struesel topping ingredients. Set aside.
In a large bowl, or the bowl of a stand mixer, beat the eggs.
Add all the remaining cake ingredients except the apricots to the bowl and beat on medium-high speed until smooth. Don't overbeat.
Transfer the batter to the prepared pan. Top with thinly sliced fresh apricots in a circular pattern. They may sink into the batter. Sprinkle with streusel topping.
Bake for 30 -35 minutes until golden and the edges are just beginning to pull away from the sides of the pan.
Remove from the oven and let the cake cool completely in the pan. Run a knife around the edge to loosen before transferring it to a wire cooling rack. Transfer to a serving plate and serve. Alternatively you can garnish with whipped cream or coconut whip just before serving.
Notes
To Store: Store this apricot cake at room temperature in an airtight container for a day or two, or refrigerate. Bring it to room temperature before serving.To Freeze: Cool the cake completely, then wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge before serving.